Donkkaseu

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Ingredients

4 - Pork Loin
1 Tsp - Black Pepper
1 Tsp - Salt
4 - Egg
125g - Plain Flour
200g - Panko Breadcrumbs
2L - Vegetable Oil
4 portions of cooked Short Grain Rice
For the cabbage salad
1/2 - White Cabbage
250g - Mayonnaise
1 Tbsp - Ketchup
1 Tbsp - Honey
2 Tbsp - Lemon Juice
For the sauce
600ml - Katsu Curry Sauce

Donkkaseu

돈까스

Cuisine:

An east asian twist of the popular European schnitzel. Cooked in just 35 minutes for a perfect mid-week treat!

  • 35m
  • Serves 4
  • Medium

Ingredients

  • For the cabbage salad

  • For the sauce

Directions

Donkkaseu (돈까스) is a breaded, thin, pork cutlet that is fried and served with rice, topped with a curry style sauce and a cabbage side salad. The word donkkaseu in Korean is a transliteration of the Japanese word Tonkatsu (とんかつ) which is Japan’s version of the European schnitzel.

In this version of the recipe I use a Japanese katsu curry style sauce as this is generally easy to find. This does make the dish more like the Japanese version and there are more Koreanised versions of the sauce that can be made but the ingredients used in these can be harder to find here in the UK. Eitherway, this is a super tasty meal that can be enjoyed by anyone (who eats meat!).

I can remember quite clearly the first time I ate donkkaseu in Korea. There was (I’m not sure if it still exists) a popular restaurant near Ajou university in Suwon that my wife said did the best donkkaseu. And although it was generally quite expensive it was always full of students, which, proves just how good the food was!

The whole dish can be made in as little as 35 minutes, which is a perfect timing for a mid-week treat.

As with all ingredients within my recipes, if you’re not sure what something is – or where you can find it – just click on its name in the ingredient list on the left to find out more!

Translation

Korean English
돈 (don) From the Chinese character for pork
까스 (kkaseu) Transliteration of the Japanese word katsu, meaning cutlet.

 

 

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Steps

1
Done

Slice each pork loin horizontally in half to create two thin pieces (known as butterfly cut).

2
Done

Using a meat mallet (or rolling pin) bash each cut of the pork loin on both sides to tenderise the meat.

3
Done

Sprinkle one side of each loin with a pinch of salt and black pepper.

4
Done

Arrange 3 shallow bowls and put the following into each bowl:

1st bowl: The plain flour
2nd bowl: 4 eggs beaten
3rd bowl: The panko breadcrumbs

5
Done

With each piece of pork loin start by fully coating it in the plain flour. Then dip in the beaten eggs and finally coat fully in the panko breadcrumbs. Transfer to a large plate.

Pop the plate in the fridge while you prepare the cabbage salad.

6
Done

For the salad, start by shredding the white cabbage into a large bowl. Rinse the cabbage, drain and place in the fridge.

7
Done

To make the sauce for the cabbage salad mix the mayonnaise, ketchup, honey and lemon together in a small bowl. Place this in the fridge also.

8
Done

In a saucepan cook the katsu curry sauce according to the packet instructions to make 600ml. Leave to simmer on a very low heat to allow the sauce to thicken.

9
Done

In a large, high sided, pan heat the vegetable oil to 170 degrees celsius. If you don't have a thermometer you can test the oil by dropping in a single breadcrumb. If it immediately floats to the top of the oil and browns within about 15 seconds then the oil is ready.

10
Done

Carefully place each pork loin in the oil and leave to fry for between 10 to 15 minutes. Remove from the pan onto some kitchen paper to drain when the cutlet is nicely browned and cooked through.

11
Done

Arrange a bed of cooked rice on each plate, slice 2 of the cutlets and arrange on top of the rice. Drizzle over some of the curry sauce and finish off by placing a handful of the shredded cabbage at the side, topped with some of the salad sauce.

Richard

Passionate about cooking, eating and promoting Korean food in the UK.

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